How long can you leave eggs (uncracked) out unrefrigerated before they can no longer be eaten?
how long can you leave eggs out unrefrigerated?
- Thread starter sweeterdeeter42
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No, the refrigerator doesn't change the taste it's the texture. An egg that comes out of the frig doesn't blend into foods as well as a room temperature egg does. A cold egg clumps together and it takes a lot of beating to get it smooth and it never really gets as smooth as a room temperature egg does. Also when you make scrambled eggs, the eggs that have never been in the frig whip up lighter and fluffier than the ones out of the frig. When you make boiled eggs the eggs that have never been in the frig have a much creamier texture...the ones that have been in the frig get a little rubbery. The only time I reach into the frig first to get an egg is if I'm making fried eggs. The yolk of a cold egg clumps together and is harder to break on accident when you want a sunny side up fried egg.
I put eggs in the frig for long term storage and in the winter time when the hens are not laying I'm happy to have them...even cold they are better than store eggs. But if I have a choice I will use up my fresh eggs first before I go into the frig for an egg.
By the way...fresh boiled eggs are VERY hard to peel...really almost impossible....unless you know the secret of how to cook them. A very kind and generous member of this forum posted the secret a few years ago and it works so well it's almost magic.... This even works on eggs right out of the nest!!!!
Get the water boiling first - rapid boil. Add a dash of salt. Gently lower room temperature eggs in with a ladle. 17 minutes later drain and put in ice water allow them to sit in the ice water for another 17 minutes. Peel.
The eggs practically roll out of the shell. I have almost intact shells. Sooo easy.
No, the refrigerator doesn't change the taste it's the texture. An egg that comes out of the frig doesn't blend into foods as well as a room temperature egg does. A cold egg clumps together and it takes a lot of beating to get it smooth and it never really gets as smooth as a room temperature egg does. Also when you make scrambled eggs, the eggs that have never been in the frig whip up lighter and fluffier than the ones out of the frig. When you make boiled eggs the eggs that have never been in the frig have a much creamier texture...the ones that have been in the frig get a little rubbery. The only time I reach into the frig first to get an egg is if I'm making fried eggs. The yolk of a cold egg clumps together and is harder to break on accident when you want a sunny side up fried egg.
I put eggs in the frig for long term storage and in the winter time when the hens are not laying I'm happy to have them...even cold they are better than store eggs. But if I have a choice I will use up my fresh eggs first before I go into the frig for an egg.
By the way...fresh boiled eggs are VERY hard to peel...really almost impossible....unless you know the secret of how to cook them. A very kind and generous member of this forum posted the secret a few years ago and it works so well it's almost magic.... This even works on eggs right out of the nest!!!!
Get the water boiling first - rapid boil. Add a dash of salt. Gently lower room temperature eggs in with a ladle. 17 minutes later drain and put in ice water allow them to sit in the ice water for another 17 minutes. Peel.
The eggs practically roll out of the shell. I have almost intact shells. Sooo easy.
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Electric egg cooker. Available at Amazon.com. Sometimes hard to find in regular stores.
I get on average about 7 to 9 eggs a day, it usually takes 2 to 2-1/2 weeks to fill up my egg bowl that sits on the kitchen counter, which is what I use out of.... I know it's dumb but I don't like refrigerated eggs. When the egg bowl is full I put the eggs into cartons and put them in my extra frig in the garage. My four kids come by to get eggs and I give them the eggs out of that frig. I make sure to put a piece of masking tape on the carton and mark the date that the eggs went into the frig. If they have been in the frig for more than 6 months I toss them...it has happened once or twice that a carton accidentally keeps getting pushed to the back, but most of the eggs get used up...especially around the holidays.
By the way I have never had an egg go bad... even the over 6 month ones that I tossed...they didn't stink and looked fine but I tossed them anyway. I didn't want to take a chance on making anyone sick for a few eggs.
By the way I have never had an egg go bad... even the over 6 month ones that I tossed...they didn't stink and looked fine but I tossed them anyway. I didn't want to take a chance on making anyone sick for a few eggs.
I agree with BettyR. I don't like refrigerated eggs either. I leave them out in a basket. If I haven't sold or eaten some and they get to be about 3 weeks old or so, I either feed them to the dogs or make something that takes a lot of eggs. I've been doing this for several years and have never had any problems whatsoever.
Quote:
No, the refrigerator doesn't change the taste it's the texture. An egg that comes out of the frig doesn't blend into foods as well as a room temperature egg does. A cold egg clumps together and it takes a lot of beating to get it smooth and it never really gets as smooth as a room temperature egg does. Also when you make scrambled eggs, the eggs that have never been in the frig whip up lighter and fluffier than the ones out of the frig. When you make boiled eggs the eggs that have never been in the frig have a much creamier texture...the ones that have been in the frig get a little rubbery. The only time I reach into the frig first to get an egg is if I'm making fried eggs. The yolk of a cold egg clumps together and is harder to break on accident when you want a sunny side up fried egg.
I put eggs in the frig for long term storage and in the winter time when the hens are not laying I'm happy to have them...even cold they are better than store eggs. But if I have a choice I will use up my fresh eggs first before I go into the frig for an egg.
By the way...fresh boiled eggs are VERY hard to peel...really almost impossible....unless you know the secret of how to cook them. A very kind and generous member of this forum posted the secret a few years ago and it works so well it's almost magic.... This even works on eggs right out of the nest!!!!
Get the water boiling first - rapid boil. Add a dash of salt. Gently lower room temperature eggs in with a ladle. 17 minutes later drain and put in ice water allow them to sit in the ice water for another 17 minutes. Peel.
The eggs practically roll out of the shell. I have almost intact shells. Sooo easy.
Thankyou BettyR that was very informative! So when I make merangue next time the whites will whip up to fantastic heights!
and I am just soooo tired of the crappy scrambled eggs I am making at present so look forward to our fresh eggs even more than before! *shouts out the back door*
Hurry up and Lay you chickens!
No, the refrigerator doesn't change the taste it's the texture. An egg that comes out of the frig doesn't blend into foods as well as a room temperature egg does. A cold egg clumps together and it takes a lot of beating to get it smooth and it never really gets as smooth as a room temperature egg does. Also when you make scrambled eggs, the eggs that have never been in the frig whip up lighter and fluffier than the ones out of the frig. When you make boiled eggs the eggs that have never been in the frig have a much creamier texture...the ones that have been in the frig get a little rubbery. The only time I reach into the frig first to get an egg is if I'm making fried eggs. The yolk of a cold egg clumps together and is harder to break on accident when you want a sunny side up fried egg.
I put eggs in the frig for long term storage and in the winter time when the hens are not laying I'm happy to have them...even cold they are better than store eggs. But if I have a choice I will use up my fresh eggs first before I go into the frig for an egg.
By the way...fresh boiled eggs are VERY hard to peel...really almost impossible....unless you know the secret of how to cook them. A very kind and generous member of this forum posted the secret a few years ago and it works so well it's almost magic.... This even works on eggs right out of the nest!!!!
Get the water boiling first - rapid boil. Add a dash of salt. Gently lower room temperature eggs in with a ladle. 17 minutes later drain and put in ice water allow them to sit in the ice water for another 17 minutes. Peel.
The eggs practically roll out of the shell. I have almost intact shells. Sooo easy.
Thankyou BettyR that was very informative! So when I make merangue next time the whites will whip up to fantastic heights!
Hurry up and Lay you chickens!
I don't refrigerate either and I do taste the "fridge smell" in the eggs if they have been refrigerated. I've never had a bad egg from my counter collection and I've kept them there an indefinite amount of time for my own consumption...even in the summer.
We keep ours in a press (cupboard) at room temperature. We find that washed eggs are perfect until about three weeks after laying, after that we just do the float test it check.
I have been told and it's my experience that unwashed eggs can be left at room temperature for "months." How many months, I'm not clear on. I've heard from 1 to 22 months. The oldest egg I've had was about 10 weeks and it was fine.
Eggs you buy in the supermarket have been washed so you can't compare your experience with supermarket eggs with fresh eggs out of your backyard. The protective coating is removed when you wash them and as a result, they can be contaminated with bacteria, which is why washed eggs have to be refrigerated and why they go bad so quickly.
And just an FYI, the older the egg, the easier the shell comes off when hard-boiled. It really has nothing to do with the method of boiling. The older the egg, the more evaporation has taken place, which pulls the membrane away from the inside of the shell. On fresh eggs, that membrane is still attached to the inside of the shell so they're really hard to peel.
We don't put ours in the fridge unless they are over a week old. Otherwise, they sit on the counter in an egg carton until we eat them... or put them in the incubator.
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